My Mum brought over a gorgeous pot of peach and vanilla jam she had made with summer peaches. It looked like the perfect topping for a baked cheesecake.
Here is the recipe I used. Please note that this makes a rather large cheesecake. The springform pan I used is about 12″. If you wanted a deeper cheesecake you could make yours in a smaller pan.
I made my own biscuit crust base using a recipe that’s very similar to Anzac biscuits. Here is a recipe for these much-loved, and so-simple-to-make Aussie favourites. I added a bit more butter to the recipe, and used shredded coconut instead of dessicated.
I think that Anzac biscuits will always be known as biscuits, never Anzac cookies.
You could use any biscuit base you liked for your cheesecake. Plain biscuits, crushed and mixed with melted butter are the usual base.
Pre-heat the oven to 350F / 150C
500G cream cheese
1 and a half cups of sugar ( reduce this if you think it may be too sweet for your tastes)
5 large eggs
a pinch of salt
Bring the cream cheese to room temperature. Beat until soft and fluffy. Add the sugar and zest or vanilla and beat again.
Add the eggs, one at a time, beating well after each one.
Now add the cream and beat only until it is combined.
There, it’s done 🙂
Pour into your biscuit crust lined springform pan.
Put the pan onto the middle rack of your oven.
Bake for about 50 minutes. Timing here is a tricky one. The custard mixture needs to set, but it can take more or less than 50 minutes, depending on your oven, the size of the pan, altitude and just serendipity… Test it by poking a skewer into the centre after 50 minutes. You don’t want it to be liquid. If it is, bake for another 10 minutes and test again. Repeat if necessary.
Some people suggest cooling your cheesecake in the oven (switched off). They say it prevents the top from cracking. Well, it doesn’t work for me, but try it if you like…
Eaten at room temperature this cheesecake is like a very luscious, rich and dense custard tart. Chilled for about 6 hours, or overnight, it becomes creamy, “heavier” and more cake-like.
I hope you enjoy my baked cheesecake recipe.